Chocolate-Raspberry Turnovers

These delightful pastries are filled with fresh raspberries and chocolate chips for a quick and easy holiday dessert. This recipe takes just over 30 minutes to prepare.

Chocolate-Raspberry Turnovers
Servings: 8 Prep 20 mins Bake 375°F 11 mins


  • 1 6 ounce package fresh raspberries (about 1 cup)
  • 3/4 cup bittersweet or semisweet chocolate chips
  • 1/3 cup seedless raspberry jam
  • 2 8 ounce tubes refrigerated crescent dough
  • 1 egg whisked together with 1 tablespoon water

Make It

1. Heat oven to 375 degrees F. Line a large baking sheet with nonstick foil. In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir to combine, breaking up raspberries slightly.

2. On a lightly floured surface, unroll one tube crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons filling onto one half of a rectangle.

3. Brush edges of dough with egg-water mixture. Fold dough over filling to enclose, then seal edges and crimp with a fork. Transfer to prepared sheet. Pierce turnover center once or twice to vent. Brush top with egg wash. Repeat with remaining dough and filling.

4. Bake at 375 degrees F for 11 minutes until golden brown. Cool slightly on wire rack. Serve warm.